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dc.contributor.authorChen, Zhenghao
dc.date.accessioned2019-05-13T03:46:40Z
dc.date.available2019-05-13T03:46:40Z
dc.date.issued2018
dc.identifier.urihttp://hdl.handle.net/10179/14596
dc.description.abstractThe properties of oil-in-water emulsions stabilized by caseinate-lysozyme complexes were investigated. Complexes were prepared by the mixture of 0.8 wt.% sodium caseinate with various amounts of lysozyme (0-0.5% W/W) at neutral pH. The emulsions formed by the serum solutions were not stable at low lysozyme concentrations (0-0.2 % W/W), but were stable at high concentrations (0.3-0.5 % W/W). The effects of lysozyme on caseinate-stabilized O/W emulsions were studied. Multilayer emulsions (containing 0.4 wt.% caseinate and 0-0.5 wt.% lysozyme) were created by mixing a primary caseinate stabilized emulsion with lysozyme solutions. The emulsions were evaluated at pH 3.3 and 6.8. At neutral pH, the emulsions were stable in the initial presence of 0.1 wt.% lysozyme due to bridging flocculation, but unstable at high lysozyme concentration of 0.1-0.5 wt.% . In acidified emulsions, lysozyme had no effect on caseinate-stabilized emulsions. Therefore, at neutral pH, complexes formed with high caseinate-lysozyme ratio could not create stable emulsions. On the other hand, caseinate-stabilized emulsions could only stay stable when the lysozyme to caseinate weight ratio was 1:2.en_US
dc.language.isoenen_US
dc.publisherMassey Universityen_US
dc.rightsThe Authoren_US
dc.subjectEmulsions|xAnalysisen_US
dc.subjectCaseinen_US
dc.subjectLysozymeen_US
dc.titleApplication of lysozyme in formation of multilayer emulsion containing caseinate : Master of Food Technology, Massey University, Palmerston North, New Zealanden_US
dc.typeThesisen_US
thesis.degree.disciplineFood Technologyen_US
thesis.degree.levelMastersen_US
thesis.degree.nameMaster of Food Technology (MFoodTech)en_US


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